Home-cooked flower rolls
Ingredients: salt,chives,vegetable oil,ordinary flour,pepper noodles,dry yeast
Recipe Recommendations
Steps for Home-cooked flower rolls
1
Dissolve the yeast with warm water (hand warm) and let stand for 2 minutes. Pour the yeast water into the flour little by little, stir it into blocks with chopsticks, and let the flour fully absorb the water until there is no dry flour in the basin.
2
Knead the flour into a ball with your hands until it is smooth and does not touch your hands. Place it in a container, cover and simmer. Then knead the dough again to make the dough stronger. Use the folding method to knead the dough quickly and well.
3
Return the dough to the container, cover and ferment until twice in size. If you use it the next morning, you can knead the dough the night before, put it in a fresh-keeping bag, place it in the refrigerator for low-temperature fermentation, and take it out and warm it the next morning.
4
Remove air and knead the dough evenly.
5
Roll out the dough into a rectangle.
6
Spread evenly with appropriate amount of oil, salt, and pepper noodles, and then sprinkle with chopped green onion.
7
Roll up the dough.
8
Cut into green pieces of uniform size.
9
Hold the ends with your hands and stretch them slightly.
10
Twist it in the opposite direction, then close the ends, and pinch it together to form a green roll.
11
If you want to make a larger roll, you can stack the two green pieces together, pinch the ends, stretch them slightly, twist them with both hands and knead the ends. There are more layers to look better.
12
Pinch the rolls one by one.
13
Drain water in the steamer and boil it to about 50-60 degrees. Turn off the heat. Place the green rolls on a steamer for secondary fermentation. When the roll has doubled in size, you can fire it. After the fire is hot, turn to the fire and steam for 10-13 minutes. After turning off the heat, cover it for 5 minutes and then remove it. If you are not in a hurry to steam, you can skip the step of boiling hot water to assist in fermentation and carry out secondary fermentation at room temperature.
14
freshly steamed rolls
15
You can start eating. It's fluffy.